Rocky Road Bundt Cake!

A Delicious Cakey twist on a Classic Traybake – Rocky Road!


After the successes of my Cornflake & Malteser Rocky Road – and my Baked Chocolate Rocky Road Cheesecake I wanted to post another alternative to the classic (also noting that I will be posting an actual Rocky Road recipe soon also!) but I couldn’t resist this one – especially after it was requested by a follower on my Facebook page!

I based this recipe on my Chocolate Orange Bundt Cake recipe as the base chocolateyness of it proved to be such a hit with you guys, and its the perfect recipe for a Bundt tin! It may have a lot of sugar in it, and it may have a lot of cocoa powder in it – but its TOTALLY worth it! Of course, I also put in all of the delicious parts that make up Rocky Road – I.e. the Marshmallows, biscuits, cherries, and chocolate! Whats more to love?!


When you buy Eggs in the UK, most tend to have the ‘British Lion’ printed on the Egg to show that is been checked to see if its safe to eat, and it resembles the company British Lion Eggs – the company British Lion Eggs has all sorts of information on it which you can find here – Egg Nutrition.

You can read all about how British Eggs are safe from Salmonella, all the nutritional values of Eggs, and what the company represents! I always use safe eggs in my baking, partly so that I can nab a bit of raw cake mix and know it won’t make me ill! (We’ve all done it right?!) (read up on them here)


The cake sponge has mini marshmallows put into the mix – and when it bakes, some almost dissolve to keep the sponge super moist and delicious, and you can see biscuity and chocolatey chunks dotted throughout the cake – its an ideal cake for all Chocolate Lovers and Rocky Road lovers alike!

Oh and by the way – my Trusty Taste Testers absolutely LOVED this one! 😉

This cake serves 8-10!

This cake makes a 25cm bundt cake! 


Cake Ingredients
– 100g Cocoa Powder
– 200ml Boiling Water
– 5 Medium Eggs
– 1 tbsp Vanilla Bean Extract
– 275g Butter, softened
– 340g Self-Raising Flour
– 2tsp Baking Powder
– 500g Caster Sugar
– 75g Mini Marshmallows
– 100g Chopped Digestive biscuits (6-7 biscuits)
– 125g White Chocolate Chips
– 75g Chopped Glace Cherries

– 225g Milk Chocolate, Melted
– Handful Mini Marshmallows
– Biscuit Crumbs
– Handful Chocolate Chips



1) Preheat your oven to 180C/160C Fan and grease and flour a Bundt/Ring tin well – I used a few tbsps of butter doing this as it will prevent the cake from sticking to the tin, and I used the Masterclass 25cm Pan!

2) Mix the Cocoa Powder and Boiling Water together and stir until a smooth paste is formed, leave to the side to cool slightly.

3) With an electric mixer, I used my KitchenAid with the paddle attachment, mix the eggs, vanilla, and butter together with the cocoa powder mixture for 1 minute until combined, make sure to scrape the sides of the bowl half way through to catch everything and make sure its thoroughly combined.

4) With the mixer on a low speed, add the self raising four, sugar and baking powder and mix until combined. Add the Mini Marshmallows, Chopped Biscuits, Chopped Cherries, and Chocolate chips and fold through the mixture Pour into the tin and bake in the oven for 45-50 minutes (can take up to 1 hour depending on ovens!) until risen and a skewer comes out clean! Leave to rest for 10 minutes then turn onto a wire rack to cool fully.

5) Once the cake is cooled, pour the Melted Chocolate over the cake and sprinkle the marshmallows, biscuit crumbs, and chocolate chips on top – leave the chocolate to set. Serve, and eat it all!


Tips and Ideas

I used the mixture of the Mini Marshmallows, biscuits, cherries, and chocolate chips as I find that it is what makes up a good Rocky Road Traybake – feel free to leave some of these 4 out, or even use a little less – but I wouldn’t recommend using any more as it might make it bake oddly!

This will last in an airtight container for 4-5 days at room temperature!



Find my other Cake & Rocky Road recipes on my Recipes Page!

You can find me on:

J x


Gluten-Free Carrot Cake!

A Delicious Moist & Spicy Gluten-Free Carrot Cake, smothered in Delicious Vanilla Buttercream!


Also – I have an announcement to make… I am officially Gluten Intolerant. I know, shock and absolutely horror – for me this is one of the worst intolerances I could possibly have (the other being Dairy of course!) but after years of being unwell, and after doing some research I have decided (with doctors also telling me too) to be Gluten Free! Noooooooooo I miss bread already! 😦

How much I stick to the Gluten Free diet is yet to be determined – I would say probably 95% as on Christmas I want all the food – including bread, and gravy, and cake. Actual glutenny cake. However, for now, I will be posting more Gluten-Free recipes more frequently, along with my regular normal recipes – I will just be trusting my trusty Taste Testers to let you guys know how it tastes (and I might have one bite.. maybe. Probably.) And don’t worry, I will be making sure that the Gluten-Free recipes taste just as good as the normal!


Starting this new diet I wanted to treat myself to one of my favourite cakes, and with seeing so many bloggers over the past few weeks post regular Carrot Cake recipes, and after the success of my own Carrot Cake Recipe that I posted back in August, I decided that a Gluten Free Carrot Cake would be ideal. Its moist, delicious, spicy, and utterly moreish.

I just used any bog standard Gluten-Free Self Raising Flour that I found in my local supermarket and it worked so much better than I thought – the carrot in the cake brings out so much moisture and deliciousness that you can’t tell the difference between this cake, and a regular carrot cake. I did decide to only use the Carrot & Sultanas in this cake, as in my other Carrot Cake recipe I used nuts – and both combinations are DELICIOUS!

I would seriously recommend this recipe to those who know Gluten-Free people, or have GF people in the family – you can all enjoy it!


This Cake serves 10-12!


Gluten-Free Carrot Cake
– 210g Unsalted Butter
– 300g Caster Sugar
– 3 Large Eggs
– 300g Gluten-Free Self-Raising Flour
– 1tsp Ground Cinnamon
– 2tsp Baking Powder
– 450g Grated Carrots
– 150g Sultanas

– 200g Unsalted Butter, room temperature
– 450g Icing Sugar
– 1-3tbsp Whole Milk
– 1/2 tsp Ground Cinnamon



1) Preheat your oven to 180C/160C fan and Grease and line with parchment paper two 8″ Springform Cake Tins.

2)  Cream together your butter & sugar until smooth – add in the eggs, flour, cinnamon, and baking powder and beat again till smooth. I use my KitchenAid with the paddle attachment, mixing at about level 4-5!

3) Once this is mixed, squeeze out some of the water it the carrots using kitchen paper towel, or a hand towel (if its really moist!) and then add to the cake mix along with the sultanas. Mix the mixture again until its smooth (I did this part with a  spatula) and then pour into the cake tins – bake in the oven for 30-35 minutes until the cake is cooked – test using a cake skewer, it should come out clean.

4) Leave the cakes to cool for 10 minutes before removing from the tins – then cool fully on a wire rack.

5) Make the buttercream by beating the room temperature butter for a couple of minutes until its really smooth and supple, then add the icing sugar half at a time making sure its fully incorporated before moving on.

6) Add in a little bit of milk at a time till you get the consistency you like – I tend to use two tablespoons. Pipe the buttercream onto the cakes and then sprinkle the top of the cake with the extra cinnamon! Enjoy!


Tips and Ideas

I used the Gluten-Free Self-Raising Flour that I found in my local supermarket (Asda) – it doesn’t really matter which one you use because the carrots create so much moisture that the texture of the flour is the same as if you used regular Self-Raising Flour! So thats always a bonus.

If you would rather make the cake with some Cream Cheese Frosting then you can mind my Cream Cheese Frosting recipe here – Cream Cheese Frosting.

This cake will last best in the fridge – for 3 days, covered.



Find my other Gluten-Free recipes on my Recipes Page!

You can find me on:

J x

Oreo Chocolate Milkshakes!

Delicious creamy Oreo Chocolate Milkshakes made with Homemade Ice-Cream and oodles of Oreos!


I couldn’t resist putting up this little charm of a recipe – its so simple to make, but I know a couple of people have asked for amounts of Ice-Cream & Milk to use to get the correct consistency! I also know that sooo many of my followers have been after another Oreo related recipe – and this seemed ideal!

The simplicity of Milkshakes never ceases to amaze me – I find them utterly delicious, and I personally can enjoy them all year round. I particularly love using up Ice-cream that I have made and not eaten (shock and horror), or even shop bought ice-cream that hasn’t been used!


The Oreo’s blend perfectly with the Chocolate to make sure a delicious flavour – having little chunks through the milkshake makes for a delicious texture (kinda like a Java Chip Frappuccino) and I know everyone loves Oreos. How can you not?! I have also made up this recipe using Brownies, and other flavour Ice-Creams – but this combination is definitely my favourite. Enjoy!

This makes 3x 250ml Milkshakes!


– 500ml Milk
– 400g Double Chocolate Ice-Cream
– 1x 154g Pack Oreos
– Whipped Cream
– Crushed Oreos/Chocolate Chunks



1) With a Blender, whizz together the Milk, Chocolate Ice-cream, and Oreos – it make some pulsing to make sure the Oreos have broken down properly!

2) Pour into your glasses, add whipped cream, and some sprinkled on crushed oreos or chocolate chunks – ENJOY!


Tips and Ideas

As I said, I used my Double Chocolate Ice-Cream Recipe as I love my homemade ice-cream, and its delicious – But you can use any ice-cream you like!

I also used Semi-Skimmed milk, but you can use whole milk – I think Skimmed Milk (0.1% Milk) would be slightly too watery in my opinion!

These are best served immediately!



Find my other Oreo & Chocolate recipes on my Recipes Page!

You can find me on:

J x

Speculoos/Biscoff Cookie Butter Fudge!

A Delicious and Super Easy to make Fudge Recipe absolutely brimming with the delicious Speculoos/Biscoff flavour – Heaven!


In the past I have posted my recipes for my Triple Chocolate Cookies Fudge and my Nutella & Ferrero Rocher Fudge and they have always been super popular on my blog, as they are SO much easier to make than other Fudge recipes.

In other recipes, like my Oreo Cookies & Cream Fudge, you have to boil the mixture up to 113C and make sure it thickens and beat it like crazy – and that is how you make fudge properly don’t get me wrong – and it is utterly delicious – but this method using the utterly DELICIOUS Cookie Butter flavour is perfect for making a fudge with a spread. This method will prevent the Fudge from turning grainy, as the spread is already slightly grainy because of what it is, you don’t want it to be ruined!


I absolutely adore the flavour of this fudge because I LOVE  the flavour of Cookie Butter – its utter heaven to me and I could eat the entire jar with a spoon. No regrets. however – people judge me for this. BUT – people never judge me when I bring this recipe in for them to taste test, as they all utterly adore it! Even those who have never had Cookie Butter before! Or even those who don’t like fudge!

Seriously though – this Fudge is so incredibly easy to make there is no need to be scared of it! Simply melt a majority of the ingredients together, beat in the icing sugar, and then leave to set and its all done! How incredibly easy is that?! Now go and make it… you know you want too!


This recipe makes 50 squares of fudge 


– 1x 397g Tin Condensed Milk
– 300g White Chocolate Chips
– 300g Speculoos/Biscoff Spread – I used the Crunchy one!
– 25g Butter (can be salted)
– 100g Icing Sugar, Sifted
– 100g Lotus Biscuits, chopped up (optional)



1) Line a tin with parchment paper – I use a 7″x10″ rectangular (brownie) tray as it makes a nice depth of fudge!

2) Put the chopped chocolate into a heavy based pan, along with all of the condensed milk, Crunchy cookie butter, and butter – melt on a low heat, stiring often so that the chocolate doesn’t just get stuck on the bottom and burn and that all the ingredients mix together well.

3) Once melted, tip in the icing sugar and combine well – it make take a bit of beating. If using, stir in the chopped up biscuits – pour into the tin and smooth over the mixture and store in the fridge for 3-4 hours to set, or overnight!

4) Once set – remove from the tin and cut into the squares (I cut 1″ squares) , return to the fridge for another couple of hours to finish setting – ENJOY!


Tips and Ideas

This recipe will last better in the fridge for up to 2-3 weeks if it manages to last that long – you can also easily half or double the recipe, the setting times will just change slightly.

As I’m in the UK we don’t have ‘Speculoos’ as such, but Biscoff/Lotus is essentially the same thing – I buy my Biscoff spread in the supermarket as they’re more readily available in all supermarkets now – and the Crunchy one already has chunks of the biscuit in so its perfect for the fudge!



Find my other Fudge & Sweets recipes on my Recipes Page!

You can find me on:

J x

No-Bake Salted Caramel Cheesecake!

A delicious No-Bake Cheesecake packed full of a Salted Caramel creamy cheesecake filling with Pretzels & Popcorn! – A delicious dessert perfect for every occasion!


YES – That’s right… SALTED CARAMEL NO-BAKE CHEESECAKE! Hello my actual heaven. After the undoubted & continued success of my No-Bake Caramel Rolo Cheesecake I decided that it was time to share this beauty – which in my opinion is utterly scrumptious. How can it not be? Its no-bake, its creamy, its delicious, and its heavenly salted caramelly – with popcorn & pretzels involved!

The recipe is very similar to my No-Bake Caramel Rolo Cheesecake as its the same sort of base recipe, with a couple of alterations to fit the delicious salty sweet flavouring. This Cheesecake is so incredibly easy to make – simply crush the biscuits & pretzels, mix with the butter, and press to make the base. Cream together the cream cheese, vanilla, and sugar in an electric mixer, add the caramel and mix again, and the cream & salt and mix again and its all done! Decorate how you please!


I have had several comments over my year of blogging about how amazing my cheesecakes are (thank you!) and that I am indeed the Cheesecake Queen (I’m blushing) but I have had many many many questions about how they set so well without any additions to help it – if you use FULL FAT ingredients, you follow my method, and you’re brave – there is no reason why it won’t work! You have to stick at it – you have to make sure the mixture is thick and delicious, but not be impatient and make it too quickly – because the mixture might fail! I have personally never ever had a problem – but I do make them pretty damn often as you can tell!

The Pretzels in the base of the cheesecake give it the slightly salty edge that the base desires, with even more pretzels and TOFFEE POPCORN on top, and of course – oodles and oodles of caramel sauce! Seriously though – I adore this recipe, its is delicious, and I know you will all love it too!


This recipe makes an 8″/20cm cheesecake.


Biscuit Base
– 250g Digestives/Shortbread Biscuits
– 75g Salted Pretzels
– 135g Unsalted Butter, melted

Cheesecake Filling
– 450g Full-Fat Cream Cheese
– 1tsp Vanilla Bean Extract
– 100g Icing Sugar
– 150g Caramel – I use Carnations Caramel (Dulce de Leche will work)
– 1tsp Maldon Sea Salt Flakes*
– 300ml Double Cream

– Caramel drizzle
– Toffee Popcorn
– Pretzels



1) Blitz the biscuits and the pretzels in a food processor and mix the biscuits with the melted butter. Spread on the bottom of an 8″ Deep Springform Cake Tin and press down firmly. Leave to set in the fridge whilst you make the rest!

2) Using an electric mixer, I use my KitchenAid with the whisk attachment, whisk together the cream cheese, vanilla, and icing sugar until smooth and then add the caramel and whisk again until smooth and lump free – this could take a couple of minutes, I whisk it at half speed so not too quick or slow!

3) Pour in the double cream & Salt flakes and continue to whisk for a couple of minutes until its very thick and mousse like (I mix it on a medium speed, level 6/10) – Now this could take up to 5 minutes depending on your mixer, but you seriously have to stick at it – it will hold itself completely when finished mixing (like a meringue does!) If you don’t mix it enough it will not set well enough, but don’t get impatient and whisk it really quick because that’ll make it split! Spread over the biscuit base and leave to set in the fridge overnight.

4) Remove the Cheesecake from the tin carefully and decorate the cheesecake – I drizzled over some of the spare caramel, and then some Toffee Popcorn and more Pretzels!


Tips and Ideas

*It is very important to use salt flakes, not finely ground salt – but if you have to, then use 1/4tsp and taste test it till you reach your desired taste, it is a lot more concentrated when finely ground!

You have to make sure that it is Full-Fat cream cheese that  you use so you know its going to set – I also always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base but if you want to risk it then go for it! If you think its not setting, 99% of the time its because you didnt whip it enough! 🙂

I have noted from comments on other Cheesecake recipes that sometimes the mixture splits – this might be because you have mixed it for too long – you need to keep an eye on it and check it every so often so that you don’t over whip it – but I have also had comments from people saying they have used Handheld Blenders & Liquidisers & Food processors and this hasn’t worked – this is because it won’t be whipping it! The idea is to get air into and thicken it like Meringue or Whipped Cream!

I have done some reading after some shock and horror that I don’t use gelatine to help make my cheesecakes set – if you would like a firmer set, or you don’t want to risk it – you can mix in one sachet of powdered gelatine mixed with 1+1/2tbsps boiling water (till the gelatine has dissolved) and gradually mix into the cheese mix – but this does make it ever so slightly jelly like – just to warn you – and I much much prefer it without the gelatine!!



Find my other Cheesecake recipes on my Recipes Page!

You can find me on:

J x